Recipe no. 219 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 112.
Ingredients
- Mutton
- Water
- White wine
- Bouquet garni
- Onions
- Garlic
- Carrots
- Turnips
- Potatoes
- Cornflour
- Parsley
Preparation
- PreparationCut the pieces as indicated for recipe 218 (Bourgeoise-style mutton stew).
- Setting up the potPut the pieces in a saucepan or rather in a small, low earthenware pot.
- Initial cookingMoisten the meat a little more than to cover with water and half a bottle of white wine. Bring to a boil and skim, season generously.
- Adding the vegetablesHalfway through the cooking (that is after an hour of boiling), add a bouquet garni, a dozen small onions, 2 or 3 cloves of garlic, a dozen small carrots, as many turnips and potatoes cut to the size of a pigeon's egg.
- Finishing and bindingLet it finish cooking. Just before serving, bind the sauce with a tablespoon of cornflour mixed with a little water, add a little chopped parsley and serve.
Reboul's text
Cut the pieces as above, put them in a saucepan or rather in a small, low earthenware pot, moisten the meat a little more than to cover with water and half a bottle of white wine, bring to a boil and skim, season generously; halfway through the cooking, that is after an hour of boiling, add a bouquet garni, a dozen small onions, 2 or 3 cloves of garlic, a dozen small carrots, as many turnips and potatoes cut to the size of a pigeon's egg; let it finish cooking and, just before serving, bind the sauce with a tablespoon of cornflour mixed with a little water, add a little chopped parsley and serve.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| coupa | cut |
| tros | pieces |
| casseirolo | saucepan |
| oulo | pot |
| muia | moisten |
| viando | meat |
| bouie | boil |
| escumeja | skim |
| adouba | season |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 219, page 112. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.